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"/ck/ - Food & Cooking" is 4chan's imageboard for food pictures and cooking recipes.
I also love making sauces that require reduction. When the sauce starts to thicken up and you get the aroma from it, it’s very satisfying.
>People online say its good
>See they have a reaper level tender
>Assume its like all the other bullshit marketing
>Take one bite
>Lips still swollen 3 hours later
>Can feel it burning its way down my digestive tract
>I'm gonna have to shit it out later
The extra spicy sandwich was good though
The 'nime
>So, Sharquisha. What does he eat?
>Fried chicken, mashed potatoes, , macaroni and cheese, hot chips, soda
>Alright Sharquisha. *checks off as balanced diet*
Why are pediatricians like this?
Stereotypically, this is the most basic looking sandwich. Nothing fancy except for the olive, but is highly recognisable. What other dishes are like that?
Found out that I really like Chianti, Sangiovese, and Grenache. No wonder they call this stuff the blood of Jupiter.
Wholly fuck - I didn't realize wine could actually taste good. I now have wine-lust, where I just want to keep drinking it, it's so good, warm summers day good.
Recommend good wines, or discuss wines in general.
info: types of tea, where to get tea, how to brew tea
https://rentry.org/teageneral
previous thread: >>20389604 (OP)
Beer Chicken With Sean and Marley!
https://www.youtube.com/watch?v=eeUmph4ayg8
>price
>quality
>capacity
>fancy features
I’ve never had a rice cooker before so I’m totally new to this. I don’t need a large capacity and I’m open to spending some money on it if it’s a quality product that’ll last me some years. I eat a lot of rice.
>4 days later every one has eyes
>throw out untouched bag
so fucking sick of buying potatoes
1. no peeling
2. already cooked
3. perfect serving size
4. cut up for you
5. stays good for years
6. cheap
>The CIA drew no conclusions about the nutritional makeup of the Soviet and American diets but commonly accepted U.S. health views suggest the Soviet diet may be slightly better. According to the Central Intelligence Agency, an average Soviet citizen consumes 3,280 calories a day, compared to 3,520 calories for the American. The average daily calorie intake in the Soviet Union is: grain products and potatoes, 44 per cent; sugar, 13 per cent; dairy and eggs, 11 per cent; fats and oils, 17 per cent; meat and fish, eight per cent, with seven per cent other products. The American consumes daily: grain products and potatoes, 26 per cent; sugar, 17 per cent; dairy and eggs, 12 per cent; fats and oils, 18 per cent, meat and fish, 21 per cent, and six per cent other products. Americans eat more meat and fish, more sugar, more dairy products and eggs, and more fats and oils and less grain than the average Soviet citizen, and consume more calories.
I like dipping grapes in peanut butter and freezing it
Intermittent fasting is the gayest trend ever, and it completely and utterly ruined any search results for time immemorial for real fasting.
Whats the longest any of you anons have gone without eating? Any advice? I've been trying to go 7 days a few times now and can only make it 4-5 without feeling terrible.
The way the waiter told me about the menu felt like it was.
Come watch me make some Kombucha Jun.
twitch dot tv / seasamestreetfeast
Also soups. Enjoying a nice shiitake and taekyung broth with it now.
May as well just say it, because the last honest franchiser in my city finally got on board. Dairy Queen steals. One thing you can test anywhere is upsizing the fries or drink on a combo meal.
Normally, the surcharge is the difference in the a la carte price between the two sizes. 90% of the time it's up on the menu, so if you want, you can walk the wagey on the till through how they're an accessory to fraud. The Dairy Queen franchiser will program another bloated surcharge in the POS instead. Like, $1.65 instead of 70 cents.
The manager or whoever's in charge at the time will try to confuse you by claiming the value meal is a big aggregate charge and the included fries and drink is lumped into this. But even then, the difference between a medium and large would still be the SAME. The only difference between pricing down the principal entree or the entree item is how it looks on the receipt. They can't advance their practiced defense past this point. But they always say the same bullshit, which tells me they're knowing accomplices to fraud.
I know what you're thinking. Fast food slop isn't worth the trouble of complaining like this and I must be a bloated deathfat. This is the same reason I've refrained from going to a lawyer to get a class action going. But for fuck's sake, they do it right in open view and it's so depressing how we're thought of as retarded chumps.
>I'm cooking!
![steak-frites-paris-fontaine-de-mars-768x1024[1]](https://i.4cdn.org/ck/1713484935233587s.jpg)
>this is what french people actually eat
Behold, my peas pancakes (peas flour, egg, grapeseed oil, salt and a pinch of baking soda) with almond butter and DEENZ for protein maxxing.
>This thread is friends with the blood type diet.
Feel free to ask.
Show us your fridge.
Look down on others who drink competing brands who you think lesser of or if you feel the way they drink their alcohol is unmanly.
i thought using a bunch of spices was supposed to give lots of flavor? what did i do wrong?
>fenugreek
>black pepper
>paprika
>cayenne
>turmeric
>nutmeg
>cinnamon
>salt
>coriander
>garlic powder
>cumin
>red pepper flakes
cooked with onion, ginger, garlic. it is more enjoyable to just eat my rice with soy sauce
Targeted Individual Edition
If you're new or confused, start here: https://pastebin.com/UEzwuyLz
If you're old and confused, make any youtube videos lately?
Previous thread: >>20372717
Cheese from England
Fresh bacon from the local butcher
Bread baked by me
life's good lads
>original flavor isn't lemon
It's impossible to top in its brilliance
Any cooking hacks you'd like to share?
I want to spend as little time as possible preparing, eating and cleaning my meals. I want to eat about 2.500 calories a day and have a balanced nutrition.
Took these from my nut allergic brother.
WTF why do the nutless have better m&m's then the nutful?
Let's say you are heading out in the morning, stop to get gas and you forgot breakfast. Or you're on the run and need to fill up but don't have time for lunch. You could go in the C-store but you shouldn't leave your car with the gas pump running. You could wait until after but there's a line and by the time you move your car 20 feet and park you may as well go to the drive-thru.
Here's a better idea. Let's say there is a screen on the pump with a menu. Maybe you want a hot dog with mustard, you punch it in and it adds the cost to your gas since you already ran your card. The lady inside grabs a hot dog off the roller grill, adds mustard, wraps it up and sends it to you via one of those bank teller chute things. The pump stops, you grab your hot dog, and go, didn't take any longer than it took to pump the gas.
The beauty of this is that a lot of C-store foods are shaped to fit in the chute things. Pretty much anything off the roller grill works (the roller grill gets a bad rap because it is associated with C-stores, it's the greatest fast food innovation in history). A drink in a bottle fits. You could make smaller sub sandwiches, think McRib size or a little bigger. Breakfast? How about two biscuits side-by-side. Or you could make special packaging that holds combo foods. Anything that fits in a cupholder works which is doubly convenient.
Or, maybe you have a big order, then they could just bring it out to you like a carhop.
This turns the industry on its head. Gas as a loss leader works 100% better now. You can up-market your prepared food, no more mashed potatoes out of a machine. Plus it's scamdemic-proof.
Best part? You know how we have Sheetz? Well we can just call this Shootz. Thanks for coming to my TED talk
>no fridge
>no cooker of any sorts
>no kitchen sink
Is raw cookie dough genuinely dangerous to eat?
This intrigues and confuses me
>Poutine contest started at the end of the Pandemic
>Year 3 is offering shite like this
Any of you guys got any local diners that concuct some awful abominations of food? I can post more of the awful submissions this year as well
>Red Lobster Is Considering Bankruptcy Partly Due to $11 Million Loss from Endless Shrimp Deal: Report
https://people.com/red-lobster-is-considering-bankruptcy-partly-due-to-11-million-loss-from-endless-shrimp-deal-report-8635031
Here we post recipes, how-to's, DIY, and infographics related to culinary arts.
No comedy. No thirst traps. No politics. No food-gore. No street vendors. No food showcasing without a recipe/how-to.
No need to buy ozempic.
I do most of my shopping at the Asian market and avoid buying anything fresh from the supermarket
I make my own ingredients
I don't buy any spice mix
I haven't purchased bread in years since I bake many types of bread
![104050190-ECOM[1]](https://i.4cdn.org/ck/1713485185001383s.jpg)
Pic not related its tastes like straight purple colored sugar . Couldn't even finish my peanut butter and jelly sandwich with this.
is Kirkland truly the only "safe" brand?
>1. Wisconsin's Parmesan cheese is the only true Parmesan remaining, perfectly preserving the original 12th-century recipe lost to Italy over time.
>2. Carbonara is essentially an American invention, a gift from the U.S. to Italy, utilizing bacon and egg rations to create what we now consider a quintessential Italian dish.
>3. Pizza, as a concept, was virtually unknown in Italy before the 1950s, making its global association with Italian cuisine a post-WWII phenomenon.
>4. The cherished Italian Tiramisu and Panettone are nothing but recent commercial inventions, lacking any deep-rooted culinary heritage.
>5. The first pizzeria actually opened in New York in 1911, not Italy, marking pizza more as an American cultural staple than an Italian one.
>6. Alfredo sauce, a dish almost entirely unknown in Italy, is celebrated abroad as the epitome of Italian cuisine, showcasing the vast chasm between Italian food in Italy and its international perception.
>7. Adding cream to a Carbonara is not only acceptable but recommended for a richer, more internationally palatable version of the dish.
>8. Spaghetti Bolognese, a dish nonexistent in Italy, represents the global misunderstanding and reimagining of authentic Italian cuisine.
>9. The use of garlic in Italian cooking is grossly exaggerated outside Italy, leading to a global misconception of what constitutes genuine Italian flavour.
>10. The concept of 'Italian dressing' is entirely foreign in Italy, a clear example of how international interpretations of Italian cuisine can diverge wildly from authentic practices.
is this worth trying, or am I just going to waste $20 on some trendy bullshit with a cool aesthetic? The slut sounds interesting.
Mine is: rice, furikake, soy sauce, sriracha, and a raw egg yolk
![u001c-031-140578_1_1024x1024[1]](https://i.4cdn.org/ck/1713478640855136s.jpg)
Now given that children can consent, did they really expect that kids should eat all this shit every morning before school? I didn't know a single kid growing up that ate like this on the daily unless it was the weekend.
Maybe they should have done a better job fortifying cereal with all the vitamins, minerals and especially protein to be more of a complete breakfast in the product itself because everyone I know just ate cereal only growing up.
>pasta isn't bronze cut
GROSS
wheat aint got nothing on rye
rye is better for you, has better flavour, better texture and is more fun to bake
wheatfags btfo.
The problem is he hates eating anything even remotely healthy and is extremely picky, and if I make something he will legitimately say he won’t eat it and he will eat literal junk food instead. (Like a really sugary croissant dipped in chocolate as a “meal”, or other similar garbage)
I should probably mention that he is severely overweight as well and he already has leg issues from it and refuses to go to the doctor
Someone help please
>Spread on baking sheet
>Bake for 20 minutes at 175C
>Let it cool down
>Eat
Also I'll let you name whatever the fuck this is
Started fermenting my sourdough starter today, just some water plus some rye flour. I plan on starting to bake all the bread I eat myself, so twice a week once I get my sourdough starter growing in like a week (hopefully).
Never baked sourdough bread before btw, only dry yeast bread. Will use only whole rye flour.
What am I in for?
>"aaaaaah la gastronomie moléculaire, c'est magnifique !"
>"400$ s'il vous plait monsieur"
White people are retarded.
peanut butter chocolate 80% of the time. always homemade. occasionally, we change it up. do up a chocolate raspberry or just plain chocolate.
Picrel: 80% dark chocolate, peanut butter ice cream. made from whole, fresh sheep's milk and duck egg. churned in our self freezing refrigerated machine.
>instantly become sleep
Wow, this works better than melatonin
